Chicken Supreme Recipe

Prepare birds

Preheat oven to 200°C (400°F). Pat chicken supremes dry with paper towel. Season both sides with 1 tsp salt and 1/2 tsp pepper. Rub each breast with 3/4 tbs softened butter and press 1/2 tbs chopped parsley onto the skin side.

Sear and roast: Heat 2 tbs olive oil in an ovenproof skillet over medium-high heat until shimmering. Place supremes skin-side down and sear 3–4 minutes until golden and the skin releases easily. Flip and sear 1 minute. Transfer skillet to oven and roast 12–16 minutes (depending on size) until internal temperature reaches 64–66°C (147–150°F) for moist breast. Remove from oven, tent loosely with foil and rest 8–10 minutes (carryover will reach safe temp).

After resting, if you prefer the maple & bacon crumb to adhere, brush a little warmed maple syrup (from crumb step) on the skin and place crumb over the skin just before serving to keep texture crisp.

Cook bacon: Chop bacon into lardons and fry in a medium pan over medium heat until crisp (6–8 minutes). Remove with a slotted spoon to a paper towel-lined plate to drain and cool.

Toast crumbs: In the same pan, melt 2 tbs butter, add panko and toast over medium heat 3–4 minutes until golden, stirring constantly to avoid burning. Transfer to a bowl to cool.

Combine crumb: Chop cooled bacon finely. In a bowl mix toasted panko, chopped bacon, 3 tbs maple syrup, 1 tsp lemon zest, 1 tsp chopped thyme, and 1/2 tsp sea salt. Adjust maple to taste—mixture should be slightly sticky so it will adhere to the chicken skin when applied warm.

Combine apricots, 1/2 cup water, 2 tbs brown sugar, 1 tbs vinegar and orange zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring. Cook 8–10 minutes until apricots are softened and liquid has reduced to a thick spoonable compote.

Finish compote: Off the heat stir in 1 tsp butter for gloss and 1/4 tsp black pepper. Taste and adjust acidity or sugar. Keep warm or cool to room temperature if preparing ahead.

Make filling: In a bowl crumble 250 g black pudding and mix with 1 cup cold mashed potato until combined and moldable. Season lightly if needed (black pudding is already salty).

Shape and coat: Portion mixture into 12 small balls (about 1.5 tbsp each). Dredge each in plain flour, dip in beaten egg, then roll in panko breadcrumbs to coat completely. Chill 15 minutes to set coating.

Fry: Heat vegetable oil in a shallow frying pan to medium (about 170–180°C). Fry bon bons in batches 2–3 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven (90°C / 200°F) while finishing other components.

Prepare potatoes: Slice each peeled potato into 2.5–3 cm thick cylinders (or cut into rounds if preferred). Pat dry.

Brown: In a heavy skillet over medium heat melt 2 tbs butter, add potato pieces and brown on one flat side until golden, 6–8 minutes. Flip and brown the other side in remaining 2 tbs butter for 4–5 minutes.

Braise: Add chicken stock, crushed garlic clove, thyme sprigs, 1 tsp salt and 1/2 tsp pepper. The liquid should come about halfway up the potatoes. Bring to a simmer, then transfer to a preheated 200°C (400°F) oven and braise 20–25 minutes until potatoes are tender and liquid is largely reduced to a glossy glaze. Remove thyme and garlic before serving.

Make stock base (if using carcass): If using carcass/wings, roast them first until browned (optional). In a saucepan over medium heat melt 2 tbs butter and sweat 1 chopped shallot and 1 crushed garlic clove until translucent, 2–3 minutes.

Deglaze & reduce: Add 1/2 cup white wine and reduce by half. Add 2 cups reduced chicken stock, bring to a simmer and reduce by about one-third until slightly thicker and concentrated (10–15 minutes).

Finish: Off the heat stir in 2 tbs chopped fresh tarragon and 2 tsp heavy cream (optional) and season with 1/2 tsp salt and 1/4 tsp pepper. Strain through a fine sieve into a warm sauce jug and keep warm.

Apply crumb: If you did not apply the maple & bacon crumb earlier, lightly brush the rested chicken skin with a little maple syrup (or warm syrup left from crumb prep) and press a generous layer of the maple & bacon crumb onto the skin so it adheres. Place chicken under a hot grill for 1–2 minutes if necessary to crisp the crumb—watch carefully to avoid burning.

Plate: Spoon 1–2 tbsp apricot compote onto each plate. Place a potato fondant beside it, add a chicken supreme leaning on the potato, and arrange 2–3 black pudding bon bons on the plate. Spoon warm tarragon jus around (not directly over crumb to keep it crisp).

Garnish: Finish with a drizzle of olive oil, scatter microgreens or baby herbs and a few extra tarragon leaves. Serve immediately.